INGREDIENTS

INSTRUCTIONS

1. Skewer the shrimp on the underside from head to tail with toothpicks to
prevent curling.  Cook for 3 minutes in lightly salted boiling water, then
transfer to ice water.  When cool, remove the skewers and shell.  Slit the
underside of the shrimp open and cut through almost to the top but not
completely to remove the dark vein.  (In other words, butterfly the
shrimp.)
2. Moisten your hands with hand vinegar (a mixture of 1 cup water and 2
tablespoon vinegar).  Take a small amount of the sushi rice (about 1 1/2
rounded tablespoons) and cradle it in your right hand at the base of your
fingers.  Crimp to form a rectanglular block about 2-2 1/2 inches long with
rounded edges and sides.
3. Scoop up a very small amount of Wasabe horseradish with the tip of your
finger and spread it on the inside of the shrimp.  Place the shaped rice on
top of the Wasabe and press gently with the index and middle fingers. Press
in the sides, top, and bottom of the sushi, turning as necessary to hold
its shape.
4. Place on a platter shrimp side up and serve.
Recipe by: Practical Japanese Cooking (Author: Shizuo Tsuji) Posted to
MC-Recipe Digest V1 #584 by "Elis" <eliskoh@sj.bigger.net> on Apr 21, 1997

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